Since one of the goals of this blog is to help others learn something about cooking I would like to discuss marinating.
Marinating is usually done with meats, but is sometimes used with vegetables. Marinating meats will help make them more tender and impart some flavor. It does require some planning, but the results are worth the effort.
Timing
The actual time in the marinade is not overly critical in most cases, and the following is a rough guide:
- Beef, Pork, Lamb - overnight
- Chicken - 3 hours
- Seafood - 30 minutes
Preparation
If you are using a cooked marinade, allow it to cool to room temperature before using. Adding a hot marinade will actuallly start the cooking process. I prefer to marinade with enough to completely cover the meat, but just enough to coat the meat works as well. Halfway through the marination period flip the meats to ensure full coverage. Always cover and refrigerate during the marination process to prevent dangerous bacterial growth.
Finishing
Remove the marination from the refrigerator and allow to warm to room temperature before cooking. Cooking cold meat tend to make it tougher.
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